Stability of Vitamins A, E, and B Complex in Infant Milks Claimed to have Equal Final Composition in Liquid and Powdered Form

ABSTRACT: Two infant milks claimed to have the same final composition in liquid and powdered form respectively were stored for 12 mo at 20, 30, and 37 °C. Vitamin E, thiamin, riboflavin, pyridoxine, folic acid, and nictoinamide remained constant at the three temperatures. However, there were statistically significant losses of vitamin A (approximately 35%) in samples stored at 37 °C. No differences were observed in vitamin stability between the two infant milks studied. Final levels of vitamin A were always higher than the minimum set by Spanish legislation. Vitamin A overfortification (approximately 200%) was more than that needed to compensate for losses during storage.